Rice Pudding with Berry Compote

/
Rice Pudding with Berry Compote

Rice Pudding with Berry Compote

Recipe Sarah Todd

Ingredients

  • 50g unsalted butter

  • 1⁄2 cup (100g) jasmine rice

  • 1⁄2 teaspoon lightly crushed saffron threads (optional)

  • 1 teaspoon Coles ground cardamom

  • 6 cups (1.5 litres) milk

  • 1⁄2 cup brown sugar

  • 1⁄4 cup (35g) slivered almonds, toasted

  • 1⁄4 cup (35g) slivered pistachios

mixed berry compote

  • 1 teaspoon cornflour

  • 1/3 cup (80ml) water

  • 2 tablespoons caster sugar

  • 125g fresh/frozen blackberries

  • 125g fresh/frozen mixed berries

Method

  • Heat butter in a heavy based saucepan over medium heat; add rice, saffron and cardamom. Cook, stirring until rice is lightly toasted [approximately 2 minutes]. Butter should be browned and fragrant.

  • Reduce heat to low; add milk and jaggery to pan; cook stirring occasionally, until thick and creamy and rice is tender [about 45 minutes. Stand 10 minutes.

  • Stir in brown sugar, almonds and half the pistachios, cook until sugar has dissolved [about 2 minutes].

  • Meanwhile make mixed berry compote. Combine cornflour with water in a small saucepan until smooth. Add remaining ingredients and cook until mixture almost boils and thickens slightly. Cool.

  • Spoon rice pudding into serving bowls. Top with mixed berry compote and sprinkle with remaining pistachios.

More like this